Beetroots are in season and at their freshest from now on. Beetroot is an excellent source of folic acid (extra important for expecting mums) as well as being good detoxifiers due to their high levels of antioxidants. The puy lentils will give this salad some substance and provide you with good slow releasing fibre and some protein, helping you to stay full for longer. The lentils are easy to cook with as they require no pre-soaking.

Serves 2
Ingredients: 4 medium sized beetroots 2 dl puy lentils 50g good quality feta cheese Plenty of fresh mixed salad leaves
Dressing: 3 tblsp extra virgin olive oil Juice of 1⁄2 a lemon 1⁄2 a red chilli seeds removed, or to taste 1 garlic clove peeled, and minced Pinch of salt & black pepper to season
Pumpkin seeds – optional extra to sprinkle on top at the end for extra crunch

Remove the greens from the beetroots and wash them. Place them, with skin on, in a pot with plenty of water. Bring to the boil and let them cook until soft. When cooked, drain off the water and then peel of the skin. Cut into quarters. Rinse the lentils in cold water and place in a pot with plenty of water. Cook for about 30 min until they are cooked through and feel soft. Drain when cooked. Make sure you have enough water and that the lentils are well covered at all times. Top up with more water if necessary.
Mix all the ingredients of the dressing together and stir through the warm lentils. Wash the lettuce leaves and dived on both plates, add the lentils & the beetroot, crumble the feta cheese on top and for extra crunch sprinkle some pumpkin seeds on top. Works well on its own as a light lunch or with your choice of meat.